Gazpacho

by Chef David Kamen

Epicurious
September 2012

The Culinary Institute of America

4/4

reviews (7)

100%

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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

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Recent Review

I'm a big fan of gazpacho an this one is fantastic! I followed the recipe except left out the cayenne. I used clamato juice instead of tomato since that's what I had on hand, and actually prefer. Lastly, I used only fresh basil for herbs and didn't need any salt - and I always salt my cooking! Must've been the clamato juice. I've just put it in the fridge for the melding of flavours but its already delicious!! Oh, and I hand chopped everything as I prefer it that way - but I chop, chop, chop - love chopping veggies!